- 4-5 boneless chicken thighs
- 1 Tablespoon olive oil, for sauteing
- Salt and pepper, to taste
- 1 medium onion, chopped
- 6 cloves garlic, minced
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp oregano
- 3 cups chicken broth
- 10 oz can diced tomatoes with green chilies, with juices
- 15 oz can black beans, drained and rinsed
- 15 oz can corn, drained and rinsed.
- Toppings: cilantro, green onions, tortilla strips, cheese, sour cream, avocado, etc.
- Rinse and pat dry chicken thighs. Season both sides with salt and pepper.
- Set your pressure cooker to Saute mode and once it's hot, add in the olive oil.
- Brown the chicken on both sides and set aside.
- Add some of the 3 cups of chicken broth to the pot to de-glaze, scraping up all the brown bits.
- Add in the onion and saute for about 3 minutes.
- Add in the garlic, chili powder, cumin and oregano. Cook for about 1 minute and then turn off Saute mode.
- Add in the rest of the chicken broth, the diced tomatoes and the browned chicken thighs.
- Cook on Manual High Pressure for 10 minutes and do a Natural Release once the timer has elapsed.
- Remove the chicken and shred.
- Blend the soup with an immersion blender until smooth.
- Return the shredded chicken to the pot and add in the black beans and the corn. Stir.
- Season with any additional salt and pepper to taste.
- Ladle soup into a bowl and top with your favorite toppings, such as tortilla strips, cheese, green onion, avocado, sour cream, cilantro or hot sauce! Enjoy!
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